|Place of origin||Italy|
|Region or state||Turin, Piedmont|
|Main ingredients||Chocolate, hazelnut paste|
Gianduia or gianduja (Italian: [dʒanˈduːja]; Piedmontese: giandoja [dʒaŋˈdʊja]) is a sweet chocolate spread containing about 30% hazelnut paste, invented in Turin during Napoleon's regency (1796–1814).
The Continental System – imposed by Napoleon in 1806 – prevented British goods from entering European ports under French control, putting a strain on cocoa supplies. A chocolatier in Turin named Michele Prochet extended the little chocolate he had by mixing it with hazelnuts from the Langhe hills south of Turin. Based on gianduja, Turin-based chocolate manufacturer Caffarel invented gianduiotto in 1852.
- Nutella, which was originally called Pasta Gianduja
- Gianduja (fr.wikibooks)
- Crema gianduia (it.Wikipedia)
- "Focus on Gianduia, Part 1.5: Orthography and Pronunciation – DallasFood". dallasfood.org.
- Elena Kostioukovitch (2009) Why Italians Love to Talk About Food p.95, Farrar, Straus and Giroux, ISBN 978-0374289942
- "Turin's chocolatiers" (Feb 2013) Gourmet Traveller Magazine
- "Caffarel – Finest Chocolate and the Best Hazelnuts". Caffarel.
- The History of Nutella Archived 2015-09-12 at the Wayback Machine
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